Home made cavatelli pasta, prosciutto and white wine cream with fresh sage
Risotto, Pasta and Rice
When Italy comes home with you...
IngredientsRecipe for 4 persons
Preparation time: 60 min
Strain the ricotta to remove excess water. Combine the cheese and eggs in a mixing bowl. Set aside. Combine the salt and flour and place it on a flat work surface, making a well in the middle. Pour the liquids into the center of the well and incorporate all of the ingredients until you reach a smooth consistency. Roll the dough into a cylinder roughly 1cm in diameter and cut into small tubes. Shape the cavatelli. Cook in boiling salted water for about 3 minutes.
- Cream Sauce
Finely chop the onions and then sweat them in a sauce pot with a bit of olive oil on medium heat. Next, add the white wine and reduce by about 3/4.
Finely slice the prosciutto and sage and then add them to the saucepot.
You can serve the sauce with any other pasta you like to change things up.